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Eggs and Salmon Haida

Eggs and Salmon Haida

A Spa for the Senses

Posted on August 12, 2011
Boys, if you’re in the dog house, make this! Girls if you’re having a Girls’ Spa Day, make this. Rich hollandaise sauce, smokey salmon, and poached egg make something that is decadent, and you can make yourself. I tell you, it sure beats cereal.
Posted in: Seafood
Comments: 0
Spicy Lamb Kebabs

Spicy Lamb Kebabs

with Pita, Tatziki and Sweet Peppers

Posted on August 08, 2011
There is more to life than beef, chicken and pork. I like to experiment a little in that way, looking for other fantastic meats that I can try. I actually discovered a similar dish to this while eating at the bistro in the King’s Riding Golf Club. Perfectly seasoned lamb with creamy tatziki and thick pita. You will have to make this to know just how good it is. I had to create a recipe that created the delicious fusion of Mediterranean flavors.
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Buffalo Steaks

Buffalo Steaks

And Uses for the Leftovers

Posted on August 05, 2011

It is my goal to try something different as often as I can. Now that doesn’t mean I am going to go to an ethnic restaurant and order squid boiled in its own ink and still moving. No I am far to squeamish for that. But I will dip my toe in the different pool at least a couple times a month. So, while down at the farmer’s market, that I try to frequent as often as I can, I saw Buffalo Steaks and asked about them.

Buffalo and Bison meat is low in colesterol and fat, but high in protein. It is very high in flavor and has the same cuts that beef would. Just like beef, it is best served medium–rare, and there is little preparation that is required.

So I purchased some prepared Buffalo Steaks and this is how it went.

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Adventures in Chocolate Chip Cookies

Adventures in Chocolate Chip Cookies

on the Grill

Posted on August 02, 2011

You are ever unprepared when it happens. It sneaks up behind you and with terrifying speed, snatches your rational thought right from your head. I am talking about cravings. And the other night, at someone else’s house, I was attacked by one. Cookie! ME WANT COOKIE!

A word of advice, if I may. Never, ever, ever, use a recipe that has been endorsed by people you don’t know when you are being attacked by cravings. We were not at home. We wanted cookies. It was so bad that we were sporting goggly eyes and everything. Being the technologically brilliant person I am, I pulled out the iPhone and looked for a reasonable sounding cookie recipe.

Posted in: Desserts
Comments: 0
Balsamic Vinaigrette

Balsamic Vinaigrette

User Submitted Recipe

Posted on July 30, 2011
I’ve been following this blog since April, and think it’s great I can post my own recipes now. I loved a lot of the dishes that have been posted so far and I like to serve them with salad, it’s a nice light side for a grilled dish. I find most salad dressings from store shelfs to be full of stuff I can’t pronounce, so I decided to try making my own. This is what I made.
Posted in: Miscellaneous
Comments: 0
Grilled Beef Stroganoff

Grilled Beef Stroganoff

A fiery take on an old classic

Posted on July 29, 2011

Greetings to you once more my hungry friends.

Last night I was craving some Beef Stroganoff. I have had some different variations in the past, including the hamburger helper version, and one by an aspiring chef. I thought to myself that I should make some but I wanted to do it using the grill. But before I get into that. I want to share a little of the history of this dish.

 

The first known version of this dish was published in a classic Russian cookbook in the 1860′s. Around 1912 someone decided to add mushrooms and onions. This iteration was served with crisp potato straws, like frizzled onions, and made with tomato paste. The dish became quite popular after Russia fell and was served in many restaurants in China before the Second World War, where this dish and many variations of it, was brought to North America by service men and immigrants.

So there you have it. A brief history on this delicious dish. I was surprised to find that the dish came from Russia, having not known anything other than it’s a yummy dinner before now. And as with many recipes over the years, I have now made a new variation to it. Here we go.

Posted in: Beef
Comments: 0
Crush-Can Chicken

Crush-Can Chicken

Roasted Whole Chicken

Posted on July 28, 2011

I was able to get a whole, air chilled, chicken from my local butcher. And I figured that I would try my hand at roasting my first chicken on the grill. (I know! “You haven’t done that YET?!”) Well anyway, I read the recipe and thought of all the ingredients that I would need for this. Chicken, beer, rubs, sauce. CHECK. I have it all.
…Except for the can.

That’s right folks, I am trying to make Beer-Can Chicken without the can. I just happen to only have bottles of beer in the fridge. So creatively, I find a can of something else to use. I noticed that I have a can of Cream Soda in the fridge at the time. So out it went into a cup, and in went the beer. By the way, one bottle of beer fits beautifully into a 250 ml. can.

Note:
My chicken was far smaller, as I only needed to feed a couple of people, so a regular 250 ml. can of Cream Soda was just fine, and it left me with the needed ¼ cup of beer for the basting sauce, which I wisely transfered from the bottle to the can over the saucepan for the basting sauce.

Also, I haven’t saved those pie plates from chinese takeout in years, preferring to recycle them. I guessed, rightly, that a roasting pan would do for this roast chicken.

Posted in: Poultry
Comments: 0
Banana Bread

Banana Bread

on the Barbecue

Posted on July 28, 2011
You heard it here first folks. I have successfully barbecued banana bread!
There was a pile of ripe bananas piling up in my freezer, and they needed to be used. I make excellent banana bread with them. Or banana oatmeal muffins, but that is there not here. Today we are talking about making banana bread.
Posted in: Desserts
Comments: 0
Stuffed Baked Apple Crisp

Stuffed Baked Apple Crisp

on a Plank

Posted on July 27, 2011
Hot and oozing, sweet apple with crunchy oats and nuts, served with whipped cream. This dessert is fantastic any day of the week, and you likely have the ingredients for it on hand.
Posted in: Desserts
Comments: 0
Mango Barbecue Sauce

Mango Barbecue Sauce

Another Gourmet Sauce

Posted on July 27, 2011
We’ve all heard the rumour that Tomatoes are a fruit. (Actually it’s not a rumour) By that logic all tomato based barbecue sauces are fruit based. Fruit based sauces enhance the flavor of your grilled food dramatically when used correctly. The unfortunate thing is that most people drown their “grilling mistakes” in these sauces to salvage the meal. Furthermore, these same people are like to add the sauce early in the cooking. But fruit based sauces have high concentrations of sugar, which burns if grilled for too long. Fruit based and high sugar sauces need to be added at the end of cooking, and used sparingly. But there is an exception to this rule. If you water down the sauce to a very runny glaze, you can get away with basting your dish, sparingly, with sauce while it cooks.
Posted in: Miscellaneous
Comments: 0
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